This past week I received 3 very large leeks in my bountiful basket. I knew exactly what I wanted to do with them. This is one of our favorite soups. We usually top it with bacon, fried onions, and cheddar. But you can top it however you like.
- ½ pound of bacon, chopped
- 2 yellow onions, diced
- 2 leeks, chopped thin
- 2 large potatoes, peeled and diced
- ½ cup white wine, I used a cooking sherry
- 1 (32oz) box chicken broth
- 1 Tablespoon fresh dill
- ½ cup heavy cream
- Salt and pepper to taste
Heat a large pot over medium heat. Add a splash of olive oil and the chopped bacon. Cook until bacon is crispy. 5-10 minutes, depending on the thickness of your bacon. Remove bacon to paper towel lined plate. To the bacon grease and the diced onions. Cook until browned, about 10 minutes. Stir in the leeks and potatoes. Add the wine and let simmer until reduced by half. About 5 minutes. Add the chicken broth and salt and pepper. Let simmer on low until potatoes are soft. About 30 minutes. Add the dill and blend the soup, either with an immersion blender or in batches in your blender (carefully, it's hot!). Add heavy cream and serve hot topped with fresh dill and bacon.
Freezer Directions: cook through and let cool before putting in freezer friendly storage containers.
Vegetarian option: skip bacon and add extra olive oil or butter to cook onions in. Use vegetable broth instead of chicken broth.
